Directions
- Preheat your oven to 170°C (340°F). Grease and line two 20 cm (8-inch) round cake pans with parchment paper.
- Prepare the cheesecake layer first. In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract until fully combined.
- Pour the cheesecake mixture into one prepared pan and bake for 35–40 minutes, until the center is just set. Allow to cool completely, then refrigerate for at least 2 hours to firm up.
- For the white cake batter, whisk together flour, baking powder, and salt in a bowl.
- In a separate large bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes. Add egg whites one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
- Divide the batter evenly between the two prepared cake pans. Bake at 175°C (350°F) for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on wire racks.
- Prepare the frosting by combining evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Cook, stirring constantly, until thickened and golden, about 10–12 minutes. Remove from heat and stir in vanilla, coconut, and pecans. Let cool until spreadable.
- To assemble, place one white cake layer on a serving plate. Carefully place the chilled cheesecake layer on top. Add the second white cake layer.
- Spread the coconut-pecan frosting generously over the top of the cake. For a classic look, leave the sides unfrosted or lightly cover them.
Recipe Details
Prep time: 40 minutes
Bake time: 70 minutes
Chill time: 2 hours
Total time: About 4 hours
Servings: 12 slices
Difficulty: Medium to Hard
Variations & Substitutions
- Add white chocolate chips (100 g / ½ cup) to the cake batter for extra richness.
- Replace pecans with walnuts if preferred.
- For a lighter frosting, reduce sugar slightly and add 2 tablespoons (30 ml) heavy cream for smoother texture.
- You can frost the entire cake with whipped cream before adding the coconut-pecan topping for a softer finish.
Serving Suggestions
Read more by clicking the (NEXT »») button below!
